Lamb Kofta And Potato Curry
|Corn oil||2 Cup (32 tbs) (For Deep Frying)|
|Baby potatoes||12 , halved|
|Minced lamb||1 Pound (500 Gram)|
|Onion||1 , finely diced|
|Fresh green chilies||2 , chopped|
|Finely chopped fresh coriander||2 Tablespoon|
|Garam masala||1 1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Ginger paste||1 Teaspoon (Ginger Pulp)|
|White poppy seeds||2 Teaspoon|
|Garlic paste||1 Teaspoon (Garlic Pulp)|
|Egg||1 Small, beaten|
|Corn oil||4 Tablespoon|
|Onions||2 , diced|
|Tomato puree||1 Tablespoon|
|Garam masala||1 Teaspoon|
|Ground coriander||2 Teaspoon|
|Natural yogurt||3 Tablespoon|
|Chopped fresh coriander||2 Tablespoon (To Garnish:)|
|Chopped fresh mint||2 Tablespoon (To Garnish:)|
1. Heat the oil in a deep frying pan and fry the baby potatoes over a medium heat until golden brown and fully cooked. Lift out with a slotted spoon and drain on kitchen paper. Set aside.
2. Place the lamb in a food processor and grind for about 40-50 seconds to make it even finer. Transfer to a bowl and add the onion, green chillies, fresh coriander, garam masala, chilli powder, ginger, poppy seeds, garlic and salt. Using your fingers, mix the spices into the minced lamb. Add the beaten egg and blend in. Break off small pieces of the lamb mixture, each about the size of a golf ball and shape into balls.
3. Reheat the oil in the frying pan and fry all the koftas for about 2-2 1/2 minutes each over a medium heat until cooked through. Lift out with a slotted spoon and drain on kitchen paper. Set aside.
4. To make the sauce, heat the oil and fry the onions for 5-7 minutes until crispy and golden brown. Lift them out with a slotted spoon and drain on kitchen paper. Leave to cool.
5. When the onions have cooled, grind them in a food processor, then return them to the oil and fry with the bay leaf and green cardamoms for 30 seconds. Add the tomato puree, garam masala, ginger, garlic, chilli powder, ground coriander and salt, stirring constantly. Beat the yogurt, pour in and continue stirring over a medium heat.
6. Add the koftas one by one, then add the potatoes, partially cover the saucepan and cook for 5-7 minutes. If you feel the sauce is too thick, add a little water.
7. Garnish with the fresh coriander and mint and serve hot.